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Griddled Tenderstem broccoli, labneh and dukkah
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Preperation time: 10 minutes, plus overnight straining
Cooking time: 15 minutes
Serves: 6 as a starter or side
1⁄2 tsp fine sea salt
500g Greek yogurt
2 x 200g packs Tenderstem broccoli, trimmed
1 tbsp extra virgin olive oil, plus extra for drizzling
1⁄2 lemon, juice
2 tbsp Cooks’ Ingredients dukkah
1 Start making the labneh the day before you want to serve it. Line a sieve with muslin and set it over a mixing bowl. Mix the salt into the yogurt then spoon it into the muslin. Gather all the sides together and tie in a knot or tie tightly with string. Leaving the sieve over the bowl, transfer to the fridge for 18-24 hours. (You don’t need the liquid that collects in the bowl, but it can be whizzed into smoothies.)
2 When ready to serve, set a griddle pan over a high heat. Toss the Tenderstem in the oil and cook for 3-4 minutes on each side until nicely charred (you may need to do this in batches), then transfer to a mixing bowl. Drizzle over the lemon juice and season. Open the muslin and spoon the labneh onto a serving plate with the dressed Tenderstem alongside. Drizzle with a little extra oil and sprinkle over the dukkah to serve.
Typical values per serving:
Energy |
743kJ 179 |
---|---|
Fat | 11 |
Saturated Fat | 4.4 |
Carbohydrate | 6.6 |
Sugars | 4.6 |
Protein | 12 |
Salt | 0.7 |
Fibre | 4.3 |
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